Optimization of process factor and characterization of vinegar-like beverage production via spontaneous fermentation from pineapple peel waste
A feasible approach to compensating for pineapple wastage is by utilizing the waste. In the present study, pineapple peels were subjected to spontaneous fermentation to produce a vinegar-like beverage. Based on the central composite design (CCD) approach, optimization of the process factor recorde...
Saved in:
Main Authors: | Selvanathan, Yashini, Nasratun, Masngut |
---|---|
Format: | Article |
Language: | English |
Published: |
Elsevier
2023
|
Subjects: | |
Online Access: | http://umpir.ump.edu.my/id/eprint/37602/1/LWT%20-2023.pdf http://umpir.ump.edu.my/id/eprint/37602/ https://doi.org/10.1016/j.lwt.2023.114818 https://doi.org/10.1016/j.lwt.2023.114818 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
A statistical study of factors affecting natural biovinegar fermentation from pineapple peel waste
by: Yashini, Selvanathan, et al.
Published: (2021) -
Physicochemical properties, antioxidant activities, and sensory evaluation of pineapple peel biovinegar
by: Yashini K., Selvanathan, et al.
Published: (2020) -
Chemical changes and optimisation of acetous fermentation time
and mother of vinegar concentration in the production
of vinegar-like fermented papaya beverage
by: Kong, Ching Ting, et al.
Published: (2018) -
Factorial analysis on biovinegar production from pineapple waste using mixed strains
by: Yashini K., Selvanathan, et al.
Published: (2020) -
Characterization of adsorbent from pineapple peel waste for adsorption of Fe(III)
by: N. F, Abd Ghapar, et al.
Published: (2020)